Tofu Vindaloo recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

This hot and spicy vindaloo is an excellent use of tofu. Tofu combines with cauliflower, carrots, onions and mushrooms in a spicy yet creamy sauce. It's also made with chickpeas, making it super filling - you don't even need to serve it with rice!

Directions:

Seperate the cauliflower into florets. Peel and slice the carrots. Peel and thinly slice the onions and thinly slice the mushrooms. Cube the tofu.

Heat the oil in a frying pan. Add the minced ginger and fry for 2-3 minutes until fragrant. Add the onions, cauliflower and carrots. Cook for about 5 minutes. Add the tomato paste and vindaloo paste, stir and cook for 2-3 minutes.

Add the mushrooms, tofu, chickpeas, vegetable stock, coconut milk and salt and pepper. Bring to a simmer. Cook for 15 minutes until veggies and chickpeas are tender.

If you like, use a korma curry paste for a sweeter, milder curry or a plain curry paste that you can adapt to your own tastes. Recipe serves 4.